Seared Tofu With Sweet Chili Sauce And Broccoli Recipe

Name: Seared Tofu With Sweet Chili Sauce And Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-oz.) pkg. extra-firm tofu, drained; 5 tablespoons sweet chili sauce (such as Mae Ploy); 3 tablespoons rice vinegar; 2 tablespoons lower-sodium soy sauce; 2 teaspoons grated peeled ginger; 2 garlic cloves, grated; 2 heads baby bok choy, quartered lengthwise; 2 cups broccoli florets; 2 ounces all-purpose flour (about 1/2 cup); 1/2 cup cornstarch; 2 1/2 tablespoons dark sesame oil, divided; 1 cup vertically sliced red onion; 2 tablespoons chopped roasted, unsalted peanuts; 2 tablespoons chopped fresh cilantro; 2 tablespoons toasted sesame seeds

Servings: persons

1 (14-oz.) pkg. extra-firm tofu, drained
5 tablespoons sweet chili sauce (such as Mae Ploy)
3 tablespoons rice vinegar
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled ginger
2 garlic cloves, grated
2 heads baby bok choy, quartered lengthwise
2 cups broccoli florets
2 ounces all-purpose flour (about 1/2 cup)
1/2 cup cornstarch
2 1/2 tablespoons dark sesame oil, divided
1 cup vertically sliced red onion
2 tablespoons chopped roasted, unsalted peanuts
2 tablespoons chopped fresh cilantro
2 tablespoons toasted sesame seeds

1
Cut tofu in half horizontally; place halves on a paper towel-lined plate. Top with more paper towels and a plate; let stand 15 minutes. Cut tofu into 3/4-inch cubes.
2
Combine chili sauce, vinegar, soy sauce, ginger, and garlic in a bowl.
3
Fill a large Dutch oven with water to a depth of 3 inches; bring to a boil. Place a steamer basket in pan. Add bok choy and broccoli to basket; cover and steam 5 to 7 minutes or until crisp-tender. Drain.
4
Combine flour and cornstarch in a bowl. Dredge tofu in flour mixture, shaking off excess. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add half of tofu to pan; cook 5 minutes or until browned on all sides. Remove cooked tofu from pan. Repeat procedure with remaining tofu and 1 tablespoon oil. Add remaining 1 1/2 teaspoons oil and onion to pan; cook 4 minutes. Return tofu to pan; cook 1 minute.
5
Divide broccoli mixture and tofu among 4 plates. Top evenly with chili sauce mixture, peanuts, cilantro, and sesame seeds.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (14-oz.) pkg. extra-firm tofu, drained, 5 tablespoons sweet chili sauce (such as Mae Ploy), 3 tablespoons rice vinegar, 2 tablespoons lower-sodium soy sauce, and more.

Yes, Seared Tofu With Sweet Chili Sauce And Broccoli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Tofu With Sweet Chili Sauce And Broccoli

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